Quality control of xiao-bai apricot almond oil by GC-MS combined with clustering analysis and principal component analysis

doi:10.13386/j.issn1002-0306.2013.02.005

Quality control of xiao-bai apricot almond oil by GC-MS combined with clustering analysis and principal component analysis[J]. Science and Technology of Food Industry, 2013, (02): 87-89. DOI: 10.13386/j.issn1002-0306.2013.02.005

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Quality control of xiao-bai apricot almond oil by GC-MS combined with clustering analysis and principal component analysis

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Fatty acids of fifteen batches of xiao-bai apricot almond oil were analyzed by GC-MS, and 13 samples were selected to establish the fingerprints of fatty acids of xiao -bai apricot almond oil according to the clustering analysis and similarity analysis. Thirteen components in xiao-bai apricot almond oil , accounting for 85.7% , were identified and quantified.The result of PCA analysis showed largest difference between xiao-bai apricot almond oil samples and other thirteen different kinds of oil. The developed fingerprint can be used for identifition and quality control of xiao-bai apricot almond oil.

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Science and Technology of Food Industry

Quality control of xiao-bai apricot almond oil by GC-MS combined with clustering analysis and principal component analysis

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